It has been valued since ancient times
The production of tofu is similar to that of cheese, so it is often called soy cheese. According to Gintarė Kitovė, head of communication at “Iki”, this soybean product is a popular choice among vegans or those who want to eat less meat. But not only that – tofu is also sought after by those who simply want to diversify their diet.
Although tofu became popular in Lithuania not so long ago, in fact its origins date back to before our era – it began to be produced during the Han Dynasty in China. In the world, this product began to receive more and more attention in the last century, when it captured the hearts of both gourmets and fans of everyday dishes due to its easy preparation and extremely high versatility. No less important are the health benefits of tofu: it is rich in protein and nutrients such as iron and calcium. In addition, it is really low in calories.
How to cook with tofu?
Preparing tofu isn’t complicated, but there are a few key steps that can have a big impact on its flavor and texture.
Drain. To make the tofu more compact and absorb the spices better, it is recommended to “dehydrate” it first. To do this, wrap the tofu in a kitchen towel and place it under a weight for about 30 minutes. This process helps remove excess water, making the tofu crispier when cooked. True, you don’t need to do this with smoked tofu – its texture is firm enough anyway.
Marinate. Tofu itself has a relatively neutral flavor, so it’s worth marinating. Marinades can be based on soy sauce, sesame oil, garlic, ginger or even BBQ sauce. Tofu absorbs flavors well, especially after squeezing out the water. Again, this step can also be skipped with smoked tofu.
Bake. To make tofu crispy, it is best to fry it in hot oil. Before frying the tofu pieces, you can roll them in cornmeal or potato starch to make them even more crispy. Tofu can also be fried or grilled, giving it a unique flavor and texture.
Enjoy. Tofu can be used in countless dishes, from main dishes to snacks. Fried tofu is perfect for salads, rolls, tacos or sandwiches. It goes well in stews and curries because it absorbs aromatic spices.
Vegan mango curry with tofu according to Andrius
Andrius Šimulinas, who experiments in the kitchen with simple products easily found in stores, says that he especially likes to make curries in the cold season. These cozy, hearty dishes from India will warm up even the sweltering day with both flavor and bright colors.
He also has advice for those new to tofu. If you are worried about whether soy cheese will be able to give a rich taste, use it smoked. It is smoked with tea leaves, a method that gives the tofu a slightly smoky and more expressive flavor.
You will need it for the recipe: 2 packets of tofu (smoked and smoked with almonds), starch, garam masala spices, cooking oil, rice, lime, fresh mango, coriander. For the sauce: 1 onion, 4 cloves of garlic, 5 cm of ginger root, 1 tablespoon of Garam Masala spices, 1 tablespoon of curry paste, 50 g of soaked cashews, 400 mango puree, 75 ml of coconut drink, 1 red pepper, handful of pea pods.
We produce:
- Cut the onion, ginger and garlic and fry in a deep pan.
- Add curry paste, nuts, Garam Masala and mango puree. After lightly browning, transfer to a blender and puree.
- Cut tofu into cubes, roll in starch and Garam Masala spices. Fry in oil or in an air fryer.
- Fry the chopped peppers and pea pods, pour the sauce, pour the coconut drink and add the tofu cubes. Mix everything and heat. Serve with rice, cilantro, mango and a wedge of lime. Delicious!
“Iki” inform.
Interview between Time.news Editor and Tofu Expert Gintarė Kitovė
Editor: Welcome, Gintarė! It’s a pleasure to have you here today. Tofu has been making waves lately, especially among those looking to diversify their diets. What can you tell us about its rise in popularity in Lithuania?
Gintarė Kitovė: Thanks for having me! Tofu’s appeal in Lithuania has grown significantly in recent years. While it only recently became mainstream here, it actually has a rich history that dates back to the Han Dynasty in China. Its versatility and health benefits are major factors driving this trend, especially among vegans and people looking to reduce their meat intake.
Editor: That’s fascinating! You mentioned its health benefits—can you elaborate on what makes tofu a nutritious choice?
Gintarė Kitovė: Absolutely! Tofu is packed with protein and is a great source of essential nutrients like iron and calcium, which are particularly beneficial for those who don’t consume animal products. Plus, it’s low in calories, making it a fantastic option for anyone looking to maintain or lose weight while ensuring they’re getting enough nutrients.
Editor: Many people might be intimidated by cooking with tofu. What are some essential tips for preparing it correctly?
Gintarė Kitovė: Cooking with tofu doesn’t have to be daunting! One key step is to drain the tofu to enhance its texture and flavour. By wrapping it in a kitchen towel and placing it under a weight for about 30 minutes, you remove excess water, allowing the tofu to crisp up nicely when cooked.
Editor: That’s a useful tip! Once it’s drained, what’s the next step to make it really flavorful?
Gintarė Kitovė: Marinating is crucial. Tofu has a neutral taste, so it benefits greatly from marinations. Ingredients like soy sauce, sesame oil, garlic, and even BBQ sauce work wonderfully. Since drained tofu absorbs flavors well, this step can really transform the dish.
Editor: And what about cooking methods? Is frying the best way?
Gintarė Kitovė: Frying certainly gives tofu a delightful crispness and enhances its flavour. You can roll the pieces in cornmeal or potato starch before frying to make them even crunchier! However, grilling it or baking can also yield delicious results—there’s so much flexibility with tofu.
Editor: It sounds like tofu can be integrated into various dishes. Can you share some meal ideas that feature tofu prominently?
Gintarė Kitovė: Of course! Fried tofu works beautifully in salads, tacos, or even sandwiches. It can absorb spices beautifully, making it a great addition to stews and curries. One of my favorites is a vegan mango curry with tofu—it’s a simple yet crowd-pleasing dish that highlights tofu’s versatility.
Editor: That sounds delicious! As we wrap up, what do you hope to see in the future for tofu and plant-based diets in general?
Gintarė Kitovė: I’m hopeful that as awareness builds about the environmental benefits and health advantages of plant-based diets, foods like tofu will continue to gain popularity. It’s exciting to see more people experimenting with vegan cooking, and I hope tofu becomes a staple in households everywhere!
Editor: Thank you, Gintarė, for sharing your insights with us today. It’s clear that tofu is not just a trend but a timeless ingredient with much to offer.
Gintarė Kitovė: Thank you for having me! I look forward to seeing more people embrace tofu in their cooking!